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Results 1 to 25 of 165

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EFFECT OF STORAGE ON NUTRIENT RETENTION OF FOODSKAREL M.1979; FOOD TECHNOL.; USA; DA. 1979; VOL. 33; NO 2; PP. 36-37; BIBL. 6 REF.Article

PACKAGING PROTECTION FOR OXYGEN-SENSITIVE PRODUCTS = EMBALLAGE PROTECTEUR POUR LES PRODUITS SENSIBLES A L'OXYGENEKAREL M.1974; FOOD TECHNOL.; U.S.A.; DA. 1974; VOL. 28; NO 8; PP. 50-65 (8 P.); BIBL. 11 REF.Article

OPTIMAL RETORT TEMPERATURE PROFILE IN OPTIMIZING THIAMIN RETENTION IN CONDUCTION-TYPE HEATING OF CANNED FOODSSAGUY I; KAREL M.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 5; PP. 1485-1490; BIBL. 29 REF.Article

ON THE ANAEROBIC DEGRADATION OF ASCORBIC ACID IN DEHYDRATED TOMATO JUICE.RIEMER J; KAREL M.1978; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1978; VOL. 26; NO 2; PP. 350-353; BIBL. 15 REF.Article

FREE RADICALS IN LYSOZYME REACTED WITH PEROXIDIZING METHYL LINOLEATE = RADICAUX LIBRES DANS LE LYSOZYME MIS A REAGIR AVEC DU LINOLEATE DE METHYLE EN COURS DE PEROXYDATIONSCHAICH KM; KAREL M.1975; J. FOOD SCI.; U.S.A.; DA. 1975; VOL. 40; NO 3; PP. 456-459; BIBL. 17REF.Article

CHANGES IN BOVINE MYOGLOBIN DUE TO INTERACTION WITH METHYL LINOLEATE IN A MODEL SYSTEM = MODIFICATIONS, EN SYSTEME MODELE, DE LA MYOGLOBINE BOVINE, DUES AUX INTERACTIONS AVEC LE LINOLEATE DE METHYLENAKHOST Z; KAREL M.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 4; PP. 1335-1339; BIBL. 19 REF.; 9 FIG.Conference Paper

CONTROLLED RELEASE TECHNOLOGY: POLYMERS IN MEDECINE, FOOD, AND AGRICULTURELANGER R; KAREL M.1981; POLYM. NEWS.; ISSN 0032-3918; GBR; DA. 1981; VOL. 7; NO 6; PP. 250-258; BIBL. 37 REF.Article

MODELING OF QUALITY DETERIORATION DURING FOOD PROCESSING AND STORAGESAGUY I; KAREL M.1980; FOOD TECHNOL.; USA; DA. 1980; VOL. 34; NO 2; PP. 78-85; BIBL. 2 P.Article

INFLUENCE OF FROZEN STATE REACTIONS ON FREEZE-DRIED FOODS = INFLUENCE DES REACTIONS A L'ETAT CONGELE SUR LES PRODUITS ALIMENTAIRES LYOPHILISESKAREL M; FLINK JM.1973; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1973; VOL. 21; NO 1; PP. 16-21; BIBL. 33 REF.Serial Issue

The future of irradiation applications on earth and in space = L'avenir des applications de l'irradiation sur terre et dans l'espaceKAREL, M.Food technology (Chicago). 1989, Vol 43, Num 7, pp 95-97, issn 0015-6639Conference Paper

REACTION OF HISTIDINE WITH METHYL LINOLEATE. CHARACTERIZATION OF THE HISTIDINE DEGRADATION PRODUCTS.YONG SH; KAREL M.1978; J. AMER. OIL CHEMISTS' SOC.; U.S.A.; DA. 1978; VOL. 55; NO 3; PP. 352-357; BIBL. 42 REF.Article

CHANGES IN LYSOZYME DUE TO REACTIONS WITH PEROXIDIZING METHYL LINOLEATE IN A DEHYDRATED MODEL SYSTEM.KANNER J; KAREL M.1976; J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 3; PP. 468-472; BIBL. 31 REF.Article

Tasks of food technology in the 21st centuryKAREL, M.Food technology (Chicago). 2000, Vol 54, Num 6, pp 56-64, issn 0015-6639, 6 p.Article

ACCELERATED STABILITY TESTS OF MOISTURE-SENSITIVE PRODUCTS IN PERMEABLE PACKAGES AT HIGH RATES OF MOISTURE GAIN AND ELEVATED TEMPERATURES.MIZRAHI S; KAREL M.1977; J. FOOD SCI.; U.S.A.; DA. 1977; VOL. 42; NO 6; PP. 1575-1589 (6P.); BIBL. 9 REF.Article

FREE RADICAL REACTIONS OF PEROXIDIZING LIPIDS WITH AMINO ACIDS AND PROTEINS. AR ESR STUDY.SCHAICH KM; KAREL M.1976; LIPIDS; U.S.A.; DA. 1976; VOL. 11; NO 5; PP. 392-400; BIBL. 57 REF.Article

OXIDATION OF A MODEL SYSTEM CONTAINING LIPOSOMESSTRAHM A; SORENSEN J; KAREL M et al.1981; LEBENSM.-WISS.+TECHNOL.; ISSN 0023-6438; CHE; DA. 1981; VOL. 14; NO 4; PP. 192-197; BIBL. 49 REF.Article

A NEW EXPERIMENTAL METHOD FOR RECRYSTALLIZATION STUDIES.ZACEK S; SKRIVANEK J; KAREL M et al.1975; KRISTALL U. TECH.; DTSCH.; DA. 1975; VOL. 10; NO 11; PP. 1135-1139; ABS. ALLEM.; BIBL. 25 REF.Article

AUTOXIDATION OF LECITHIN LIPOSOMES IN THE PRESENCE OF LYSOZYME = AUTOXYDATION DE LA LECITHINE DES LIPOSOMES EN PRESENCE DE LYSOZYMEWEISS U; FUNES J; KAREL M et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 3; PP. 517-522; BIBL. 40 REF.; 5 FIG.Article

EFFECTS OF REACTION CONDITIONS AND REACTANT CONCENTRATIONS ON POLYMERIZATION OF LYSOZYME REACTED WITH PEROXIDIZING LIPIDS. = EFFETS DES CONDITIONS DE REACTION ET DES CONCENTRATIONS EN REACTIFS SUR LA POLYMERISATION DU LYSOZYME EN PRESENCE DE LIPIDES PEROXYDANTSFUNES JA; WEISS U; KAREL M et al.1982; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.; ISSN 0021-8561; USA; DA. 1982; VOL. 30; NO 6; PP. 1204-1208; BIBL. 17 REF.; 9 FIG.Article

AN EQUATION CORRELATING SHELF LIFE OF DEHYDRATED VEGETABLE PRODUCTS WITH STORAGE CONDITIONSVILLOT R; SAGUY I; KAREL M et al.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 2; PP. 398-401; (3 P.); BIBL. 13 REF.Article

A SIMULATED FRUIT GEL SUITABLE FOR FREEZE DEHYDRATION = SUCCEDANE DE GELS DE FRUITS SUPPORTANT LA LYOPHILISATIONLUH N; KAREL M; FLINK JM et al.1976; J. FOOD SCI.; U.S.A.; DA. 1976; VOL. 41; NO 1; PP. 89-93; BIBL. 10REF.Article

Predicting the choice of physics in secondary education = Prévoir le choix de la physique dans le secondaireSTOKKING, Karel M.International journal of science education. 2000, Vol 22, Num 12, pp 1261-1283, issn 0950-0693Article

SPECTRAL STUDIES ON THE ROLE OF IONIZING RADIATION IN COLOR CHANGES OF RADAPPERTIZED BEEFKAMAREI AR; KAREL M; WIEBICKI E et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 1; PP. 25-32; BIBL. 29 REF.Article

APPLICATIONS OF OPTIMIZATION IN FOOD DEHYDRATIONMISHKIN M; KAREL M; SAGUY I et al.1982; FOOD TECHNOL. (CHIC.); ISSN 0015-6639; USA; DA. 1982; VOL. 36; NO 7; PP. 101-109; BIBL. 13 REF.Article

COLOR STABILITY OF RADAPPERTIZED CURED MEATKAMAREI AR; KAREL M; WIERBICKI E et al.1981; J. FOOD SCI.; ISSN 0022-1147; USA; DA. 1981; VOL. 46; NO 1; PP. 37-40; BIBL. 16 REF.Article

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